Name: Vanilla Custard
Prep time: 5 min
Cook time: 9 min
Total time: 194 min
Ingredients: 1 large egg + 2 egg yolks; 2 t vanilla extract; ¼ t pure monk fruit powder; 1¾ cups canned coconut cream**; Optional: Garnish with fresh ground nutmeg; **Note: We recommend Trader Joes or Whole Foods canned coconut cream.

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Vanilla Custard

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Prep Time 5

Cook Time 9

Chill Time 3

Total Time 3 14

Servings Servings

Calories 216 kcal

Equipment

1 Instant Pot

Ingredients

1 large egg + 2 egg yolks
2 t vanilla extract
¼ t pure monk fruit powder
1¾ cups canned coconut cream**
Optional: Garnish with fresh ground nutmeg
**Note: We recommend Trader Joes or Whole Foods canned coconut cream.

Instructions

In a medium bowl, whisk the eggs, vanilla, monk fruit powder, and coconut cream until combined.
Divide the mixture evenly among 4 (6-ounce) ramekins, filling them until ¾ full. Cover with foil. Pour 1½ cups water into the Instant Pot bowl and set a steamer rack or trivet in the bottom. Place three ramekins on the rack, and one on top of the three, in the center.
Secure the lid on the Instant Pot and lock it in place. Move the vent knob to the sealed position.
Select “Manual” and cook on high pressure for 9 minutes. Once the cooking time is up, carefully move the vent knob to “Venting” to quickly release the pressure.
The ramekins will be hot and slippery, so wear oven mitts or use a towel to remove them from the Instant Pot.
Cool to room temperature (about 1 hour), then place in the fridge to chill for at least 2 hours.
Just before serving, garnish with a dash of fresh ground nutmeg if desired.